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FRIED CHICKEN
CURRY
Recipe : serves 6 -8
3 Tbsp.
Spice 'N Flavor
Chicken Masala
2 lbs. skinless
bone-in chicken pieces
1/2 cup plus 2 Tbsp.
vegetable or corn oil
2 cups sliced onions
1/4 cup whole or halved cashew nuts, walnuts, pecans, or blanched almonds
(optional)
1/4 cup raisins (optional)
1 Tbsp. finely chopped ginger or
1 tsp. ginger powder
1 Tbsp. minced garlic or 1 tsp. garlic powder
1
or 2 chopped fresh green cayenne or serrano chilies (optional)
1/2 cup
chopped tomatoes
1/2 cup light cream (optional)
1 Tbsp. chopped
coriander (cilantro) leaves (optional)
DIRECTIONS :
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In a small bowl mix together 1 Tbsp.
Spice 'N Flavor Chicken
Masala
and 1 tsp. salt and rub over chicken. and refrigerate covered, 1
hour.
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In a medium pan or pot (non-stick is ideal) heat 1/2 cup oil over
moderate heat and fry onions, stirring, until golden brown, about 5
mins.
With a slotted spoon transfer onions to paper towels to drain. In remaining
oil fry nuts and raisins, stirring, until lightly browned, 3 to 4
mins., and
with slotted spoon transfer to paper towels to drain.
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In remaining oil fry marinated chicken pieces until lightly browned,
5 to 7
mins. (watch out for sputtering oil). With slotted spoon transfer
chicken to paper towels to drain. Discard oil.
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In a small bowl mix together remaining 2 Tbsp.
Spice 'N Flavor
Chicken Masala, half of fried onions and 1/4 cup water. In a medium pan
or pot (non-stick is ideal), heat remaining 2 Tbsp. oil over moderate heat
and sauté onion mixture, stirring, until liquid has evaporated, about 2 to 3
mins. Add ginger, garlic, and green chilies and sauté 2
mins.,
stirring.
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Add tomatoes and 1/4 cup water and sauté, stirring, until tomatoes
are soft and melt into the sauce, about 5
mins. Add chicken and 1/2 cup
water and stir well. Cover curry and simmer 15
mins., or until chicken is
cooked through.
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Stir in cream and simmer 3
mins. Add salt to taste.
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Transfer curry to a dish and garnish with remaining fried onions,
nuts and raisins, and coriander leaves.
Serve hot with rice (steamed or pilaf), with any Indian bread, pita
bread or any other bread, or with boiled or steamed vegetables, including
yucca (cassava).
CHEF'S TIP :
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This recipe can also be used with the equivalent amount of Cornish
game hen, turkey or duck.
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To make an ideal spice rub, mix 1 Tbsp.
Spice 'N Flavor Chicken
Masala with 1/2 tsp. salt and 1/2 tsp. garlic powder and rub onto
chicken before roasting or baking.
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To reduce fat, do not fry chicken as in step 3; instead, increase
cooking time after adding chicken in step 5 to 20
mins.
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If you do not mix dairy with meat, substitute cream with 1/2 cup
unsweetened coconut milk.
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